Place pork chunks into a large bowl, and sprinkle with flour, salt, and black pepper. Use kitchen tongs to toss and coat evenly.
Place a non-stick skillet, over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the meat into one layer, and work in batches if needed. Brown, on all sides, for about 5 minutes per batch. Once done cooking, transfer it to the slow cooker.
Add the wine to the skillet to deglaze it, scrape the bits from the bottom and add the liquid to the slow cooker.
Reduce the heat to medium and add the butter, once melted add onion and garlic and cook for 1-2 minutes. Add 1 cup of broth to deglaze the skillet, using a wooden spoon scrape the bits that are stuck to it. Transfer the mixture to the slow cooker on top of the meat and add tomato paste.
Add carrots, celery, potatoes, and frozen peas.
Pour the remaining beef broth on top.
Add bay leaves and season with salt and pepper.
Cover and cook on LOW for 7-8 hours.
Taste and adjust for salt and pepper.
If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
Mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot during the last 30 minutes of cooking.
Garnish with chopped parsley and serve.